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Monday, March 10, 2014

I'm sharing one of my favorite things today . . . Biscuits with Sausage Gravy.The posted recipe is from The Food Network with actual measurements since I don't measure when I make my gravy, but I'm also including my recipe without measurements.First of all . . . please please please do not use refrigerator biscuits!!! Biscuits are so fast and easy to make and the quality and taste of the biscuits makes such a huge difference in this dish.I'll agree with the choice of sausage . . . Jimmy Dean Sausage is the best! I use the original version, but that is my preference. I've never used the crumbles . . . I prefer sausage patties.Since it is just The Captain and I, we don't need that huge gravy recipe. If you want to make less, just cut the measurements in half or less.The way I make mine . . . I make sausage patties for our breakfast with eggs, and I make one or two extra patties for the gravy, depending on how much I want to make or how much sausage we have on hand.Once the sausage patties are done, remove from heat and set aside.Add butter to the pan you cooked the sausage in (don't discard sausage drippings) and add equal part of flour once it is melted and bubbly . . . be careful not to burn the butter (amounts depend on how much gravy you want to make).

Gradually add milk and cook, constantly stirring, until the mixture thickens and comes to a boil. Add salt and pepper to taste. Crumble sausage patties set aside for the gravy into the mixture. Adjust ingredients as you go to make sauce to the consistency and amount of gravy you prefer.I've never made my gravy without butter . . . I just like the taste butter gives the gravy. Instead of milk, I prefer to use half and half . . . no-fat half and half can be used if lighter version is desired, you really can't tell the difference.

2 comments:

Hi gina,I totally agree with you about not using canned biscuits. I never use them, in any recipe! I'd like to make a suggestion though if I may. Something you might like to try to enhance the flavor of your gravy. As you know I'm a Kentucky farm gal and we make what we call "Sawmill Gravy" which is essentially sausage gravy. BUT, to start your gravy try using bacon grease to make your roux. Then when the gravy is done crumble your sausage up in it. And there's nothing wrong in adding butter to the bacon grease for that flavor you're looking for. I just get the butter flavor from buttering my biscuit. And nothing takes the place of REAL butter. I also NEVER use margarine. LOL Bon Appetit` from DAR Lady aka The Occasional cook @lifeInTheSityZoo.blogspot.com

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I'm a recipe collector and have a filing cabinet full of recipes from scouring magazines, newspapers, trading with friends and my cherished family recipes that were passed on to me by family . . . some I have no idea where they came from. I attempt to list sources when I have them . . . I'm not trying to claim any recipe as mine unless it is . . . I'm a serious foodie . . . not a professional chef!

I will also be posting those recipes that look promising to me since I'm always looking for new recipes to try out.

I'm a third generation sicilian italian-cuban-american who was fascinated with everything that happened in the kitchen as I grew up, next to my nana's side . . . watching every move that she made. She started giving me little jobs to do in the kitchen to keep from stepping on me . . . I learned how to cook at a young age, throwing things together, rarely using measuring utensils. Cooking is a passion which takes lots of tasting and nurturing what you are cooking until it is just right.

Here's the twist to my italian cooking . . . I married a southern gentleman whose mom prepared the best southern comfort food meals . . . and as a young adult, I was right there by her side, learning how to cook southern style. He and I combined the two cooking styles into our own style that never disappointed our guests.

Since my southern gentleman passed away, I got used to cooking for one . . . so there is yet another twist to my cooking . . . cooking a big meal and turning it into totally different meals.

I've since remarried and my new husband (yep, another southern gentleman) has a similar cooking style . . . and we are perfecting the art of making great meals using leftovers :)